Eggs Benedict Recipe
English muffin, ham, two poached eggs, Hollandaise, hash browns
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Ingredients
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Eggs Benedict Ingredients
Method
Instructions for Eggs Benedict
- 1
Prepare the Hash Browns
Grate the potatoes and rinse them under cold water. Squeeze out excess water and pat dry. In a skillet, heat 1 tablespoon of butter over medium heat. Add the grated potatoes, season with salt and pepper, and cook until golden brown on one side, about 5-7 minutes. Flip and cook the other side until crispy. Remove and keep warm.
- 2
Poach the Eggs
Fill a saucepan with water and add vinegar. Bring to a gentle simmer. Crack one egg into a small bowl. Swirl the water with a spoon to create a vortex and gently slide the egg into the center. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
- 3
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 4
Assemble the Eggs Benedict
On each muffin half, place a slice of ham or Canadian bacon, then top with a poached egg. Drizzle with warm Hollandaise sauce and serve alongside crispy hash browns.
